Prepare some of the ingredients. Dice the onion and finely chop or mince the garlic.

To remove the sausages from their casings, make a long incision on the side of the sausage with a sharp knife.

Pull away the casing with your fingers. It should come off quite easily.

Roughly chop the sausage meat.

Heat the oil in a frypan over moderate-high heat. Add the onion to the pan for 5 minutes, or until soft. Add the garlic and anchovies for a few minutes, then the sausage meat. Cook for 10 minutes, stirring occasionally, or until the meat is browned.

While the meat is cooking, roughly chop the tomatoes.

Add to the pot with the water, wine and oregano and bring to the boil, then turn the heat down and allow to simmer for at least 15 minutes. Leave out the half cup of water if you don't want to cook the sauce for too long; add more if you want to cook the sauce for longer.

When the sauce has reduced and is nearly ready, roughly chop the spinach and add to the pot.

The sauce is ready when thickened and the spinach is wilted. I let it simmer for 45 minutes to achieve this state.

Season with salt and pepper and serve over pasta or vegetable noodles.